October 18, 2009

Breaded Polenta

Guest poster: My husband! The recipe was written and crafted by him. He originally created this recipe over a year ago.

Breading

1 cup Corn Meal (finely ground) or corn flour
may work as well

4 tablespoon Tapioca Flour

2 tablespoon Potato Starch

1/2 teaspoon Xanthan Gum

4 tablespoon Coconut Milk (So Delicious
Unsweetened)

1 rounded teaspoon Egg Replacer

1 teaspoon Rice Vinegar

1/2 cup Water – this is approximate
– add enough water to turn this into a batter

I sifted the flour mix (corn meal,
tapioca flour, potato starch and xanthan gum) before mixing the
liquids in. I then put the egg replacer and rice vinegar in a small
bowl and mixed them together with about a tablespoon of warm water.
Mix this and the water together. This batter needs to be thick enough
to stay on the polenta, but not so thick that it makes the polenta
crumble when you try to coat it.

Polenta

I cooked 3 cups to produce extra.

There really is no secret to this, just
be sure the grits are thick so that it will set rather than stay
mushy. Keeping the water to dry grits ratio at 2:1 should work well.
Add more water if you have to but as I said before, don't overdo it.

Add lots of butter, Earth Balance,
coconut oil, or olive oil. I used coconut oil. If the grits are thick enough, you can add
lots of oil/butter. Generally, the more the better and richer the
polenta will be. Also, you can sauté
and brown onions, scallions, leeks etc and add the basic Italian
spices. You really need to add lots of flavoring to get that
flavoring to come through in the final product. Luckily, you can add
everything to taste since the polenta is already cooked and you can
test it as you add the herbs.

Once the polenta is ready, put it in a large pan to spread out the
polenta. I usually spread it to about 1” but you can spread it as
thick or thin as you want. Next, put it in a refrigerator until it
cools or you can just leave it out to cool. Once the polenta sets and
hardens up you can cut it up, coat it in the breading, and fry it in coconut oil (or oil of choice) in a wok.

Balsamic Reduction & Avocado

For the avocado, we simply cubed avocado for garnish. We also made an avocado sauce by mashing avocado in a bowl and then adding salt , herbs and onion. You can also add tomato, sort of like guacamole. Get creative and flavor it how you prefer!

Put balsamic vinegar in a small sauce pan. Place on medium heat and let simmer until it reduces to a thick syrup.

Comments

Guest poster: My husband! The recipe was written and crafted by him. He originally created this recipe over a year ago.

Breading

1 cup Corn Meal (finely ground) or corn flour
may work as well

4 tablespoon Tapioca Flour

2 tablespoon Potato Starch

1/2 teaspoon Xanthan Gum

4 tablespoon Coconut Milk (So Delicious
Unsweetened)

1 rounded teaspoon Egg Replacer

1 teaspoon Rice Vinegar

1/2 cup Water – this is approximate
– add enough water to turn this into a batter

I sifted the flour mix (corn meal,
tapioca flour, potato starch and xanthan gum) before mixing the
liquids in. I then put the egg replacer and rice vinegar in a small
bowl and mixed them together with about a tablespoon of warm water.
Mix this and the water together. This batter needs to be thick enough
to stay on the polenta, but not so thick that it makes the polenta
crumble when you try to coat it.

Polenta

I cooked 3 cups to produce extra.

There really is no secret to this, just
be sure the grits are thick so that it will set rather than stay
mushy. Keeping the water to dry grits ratio at 2:1 should work well.
Add more water if you have to but as I said before, don't overdo it.

Add lots of butter, Earth Balance,
coconut oil, or olive oil. I used coconut oil. If the grits are thick enough, you can add
lots of oil/butter. Generally, the more the better and richer the
polenta will be. Also, you can sauté
and brown onions, scallions, leeks etc and add the basic Italian
spices. You really need to add lots of flavoring to get that
flavoring to come through in the final product. Luckily, you can add
everything to taste since the polenta is already cooked and you can
test it as you add the herbs.

Once the polenta is ready, put it in a large pan to spread out the
polenta. I usually spread it to about 1” but you can spread it as
thick or thin as you want. Next, put it in a refrigerator until it
cools or you can just leave it out to cool. Once the polenta sets and
hardens up you can cut it up, coat it in the breading, and fry it in coconut oil (or oil of choice) in a wok.

Balsamic Reduction & Avocado

For the avocado, we simply cubed avocado for garnish. We also made an avocado sauce by mashing avocado in a bowl and then adding salt , herbs and onion. You can also add tomato, sort of like guacamole. Get creative and flavor it how you prefer!

Put balsamic vinegar in a small sauce pan. Place on medium heat and let simmer until it reduces to a thick syrup.